Ingredients
MARMALADE
6 1/2 tbsp olive oil
2 lb bermuda onions, sliced 3/8 thick
1 tsp dried oregano
1 salt and pepper
1/3 cup firmly packed dark brown sugar
1/2 cup chicken stock
1/3 cup red wine vinegar
2 tbsp redcurrant jelly
1 fresh lemon juice (opt)
PORK
1 tbsp olive oil
4 thick pork loin chops trimmed of fa, t
1 coarsely grated zest of 1 orange
1 juice of 1 orange
1/3 cup dry white wine
1/4 head green cabbage cut into large c, hunks
1/4 tsp cumin seeds
1 salt and pepper
Directions
1. To make marmalade, warm oil in large heavy pot over medium heat.
Add onions and cook, stirring, until they begin to carmelize, about
15 minutes. Add oregano, salt and pepper to taste, and sugar and cook
gently for 10 minutes.
2. Add stock and vinegar and cook over high heat until most of the
liquid evaporates, about 4-5 minutes. Add jelly and stir until
melted. Taste and adjust with lemon juice if necessary. Spoon into a
heatproof bowl and cover to keep warm.
3. To cook pork, warm oil in heavy pot over medium heat. Add chops
in a single layer and saute, turning once, until golden on each side.
Add orange zest and juice and wine, cover tightly, and cook gently
until fork tender, about 12-15 minutes. Transfer pork chops to
platter and keep warm.
4. Add cabbage to same pan and cook over high heat, stirring for 3
minutes. Partially cover and cook until cabbage is just tender, about
4-5 minutes. Season with cumin seeds and salt and pepper to taste.
5. To serve, divide marmalade among four warmed dinner plates. Place
cabbage on top and lean chops against vegetables. Spoon pan juices
over top and serve at once.
Servings: 4 servings
Pork Chops With Cabbage & Onion Marmalade Recipe brought to you by Recipe Ideas
Categories: Cabbage; Meat; Pork; Vegetable
The History of Recipes
It is possible to track the history of `recipes` back into distant history, in fact as far as ancient Egypt, and maybe even further. However, in the main part, these old records were just primitive hieroglyphic instructions for meal preparation.
In fact, the most ancient recipe discovered, according to experts are some ancient tablets in ancient Sumerian describing the making of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as making people feel exhilarated. Later, there are two books which date from the 1300s - a recipe book titled `Forme of Cury`, and another, similary entitled `Curye on Inglish`. Surprisingly, these two books have no connection with the indian food that we all know today, but instead recipes for the types of meals cooked for the nobility of that period. For the decades that followed, the wealthy families of Europe strove to lay on the most exotic meals, and consequentially chefs and their recipes became highly prized. Nevertheless, it was during the 1800s that fine cookery and recipe books became popular. Mrs Isabella Beeton in the UK, and the equally well-known Fannie Merritt Farmer in the US, devoted much of their lives to collating, verifying, and recording recipes of the day. By the time we get to the 1900s, recipe publications are starting to become popular mostly due to better eduction, increased leisure time and disposable income. |
We hope you enjoy this Pork Chops With Cabbage & Onion Marmalade recipe.
